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1
Preheat oven to 400 degrees.
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2
In a large heavy saucepan over medium-high heat, heat butter.
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Add in onions and cook, stirring, till golden brown or possibly approximately 8 min.
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4
Add in garlic, bay leaves, nutmeg, 1 Tbsp.
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salt, and 3/4 tsp.
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pepper; cook for 30 seconds.
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7
Add in cream and lowfat milk; bring just to a boil.
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8
Remove from heat, cover, and let stand for 5 min.
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9
In a medium bowl, toss the Asiago or possibly Parmesan cheese with bread crumbs, extra virgin olive oil, 1/2 Tbsp.
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of sage, 1/4 tsp.
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salt, and 1/4 tsp.
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pepper.
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Set aside.
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14
Remove the bay leaves from the onion mix and stir in the remaining 2 Tbsp.
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15
sage.
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16
In a large bowl, place the sliced potatoes; add in onion mix and toss gently.
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17
Spread 1/2 of the potato-onion mix in a 2-qt baking dish; sprinkle 2/3 c. of the cheese bread crumbs over the top.
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Cover with the remaining potatoes and press firmly to pack them down.
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19
spoon the remaining liquid over the potatoes and cover with remaining cheese bread crumbs.
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20
Bake in the middle of the oven for approximately 1 hour or possibly till the potatoes are tender and the top is golden brown; if it browns too quickly, loosely cover the dish with foil.
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21
NOTE: This dish can be baked up to 5 hrs ahead; let stand at room temperature.
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22
Rewarm in the oven before serving.
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23
Asiago cheese is VERY hard to grate......but great in flavor
